Friday, September 2, 2016

I like eating Arbi/Taro Root, but don't want to do the preparation, as if you start peeling Arbi bare hands, the itching will start, at all the places where ever it's juice touched you. So, to avoid that scenario, I boil Arbi, so that outer layer comes out without any effort.

Few days back, when my mom was telling me about her lunch and Sukhi Arbi, I told her my problem of itching. She gave me a wonderful trick to avoid the itching, which you get after peeling Arbi. Apply few drops of Mustard Oil, all over your hand, and then peel Arbi, No itching will happen. It's that easy. Being a working mom, I am always in a hurry. So, these curries comes as a rescue in dinner time..

I tried it, worked great. And made this awesome stir fry. Simple meal, in a simple way. Sometimes, this simple food, looks like a blessing.

So, here is my way of making Dry taro or Sukhi Arbi, whatever you want to call-

Ingredients you need-

Arbi (Small Taro Root)-250 gms

Onions- 1/2 (big- chopped)

Garlic-5-6 (minced)

Tomatoes- 1 (Big-chopped)

Salt to taste

Turmeric Powder - 1tsp

Coriander Powder - 1 tbsp

Aamchur Powder - 1/2 tsp

Cilantro Leaves - 1/2 cup (chopped-optional)

Red Chilli Powder - 1 tsp

Garam Masala - 1tsp

Mustard Oil - 2 tbsp

Directions to follow-

Boil Arbi for 10 minutes, in a covered pan or give a 1 whistle on medium flame.